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German/Central European · Sides

Semmelknodel

Non-vegEasy

Diet: Non-veg

Semmelknodel is a German/Central European dish. Use stale bread so it absorbs milk without becoming paste.

Prep
30 min
Cook
25 min
Rest, soak, marinate or chill
20 min
Total
75 min
Servings
6
Difficulty
Easy
Cuisine
German/Central European
Course
Sides

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Semmelknodel. The photograph shows sliced bread dumplings with mushrooms and cheese; this recipe makes whole boiled dumplings without the mushroom sauce.
The photograph shows sliced bread dumplings with mushrooms and cheese; this recipe makes whole boiled dumplings without the mushroom sauce. Representative photograph of Semmelknodel. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Dough

Poach

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Soak · About 15 min

  1. Pour milk from 300 g stale bread rolls, cubed, 250 ml warm milk, 100 g onion, chopped, 30 g butter, 2 eggs, 20 g parsley, ½ tsp salt over bread and stand 15 minutes. Cook onion in butter 5 minutes; cool and mix with bread, eggs, parsley and salt.

Shape · About 5 min

  1. Form 12 firm balls with damp hands; rest 5 minutes.

Poach · About 20 min

  1. Bring 2500 ml water, 1 tsp salt to a gentle simmer. Cook dumplings 15–20 minutes without a hard boil until set and 71°C / 160°F inside.

    Check: Look for this result: set and 71°C / 160°F inside.

Tips

  • Use stale bread so it absorbs milk without becoming paste.
  • Judge Semmelknodel by the texture and doneness signs in its steps. Your pan and heat affect how long Semmelknodel takes to cook.

Substitutions

  • Use leftover baguette instead of bread rolls.

Storage

  • Get perishable Semmelknodel into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Semmelknodel within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Semmelknodel to 74°C / 165°F, stirring or turning it for even heating. When Semmelknodel is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Semmelknodel one day ahead. For Semmelknodel, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Semmelknodel on the day of serving.

FAQ

What matters most when making Semmelknodel?

Use stale bread so it absorbs milk without becoming paste.

What can I substitute in Semmelknodel?

Use leftover baguette instead of bread rolls.

Can I prepare Semmelknodel ahead?

Prepare the measured ingredients for Semmelknodel one day ahead. For Semmelknodel, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Semmelknodel on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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